Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries

Abstract

The starch extracted from avocado (Persea americana L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce the oil uptake and acrylamide content in French fries. Starch characterization was carried out using Differential Scanning Calorimetry, Fourier transform infrared spectrophotometry, gelatinization, and scanning electron microscopy. Uncoated (UFF) and coated (CFF) French fries were compared and evaluated for moisture, water activity (Aw), fat, color, firmness, acrylamide content, and sensorial analysis. The extracted starch presented a high crystalline structure and good stability to mechanical work and heat treatments. The CFF French fries showed significantly higher Aw, color parameter a*, but lower luminosity and acrylamide content than UFF samples. Similarly, the CFF samples tended to decrease the fat content, although without statistical differences. Avocado seed starch can be an economical and technically feasible alternative to the food industry as an effective coating to reduce acrylamide content in French fries.

Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification

“…Black seeds from the Ranunculaceae family are black, bitter and have many different chemical ingredients, including thymoquinones, flavonoids, anthocyanins, alkaloids, and essential fatty acids-particularly linoleic and oleic acid [36]. Avocado (Persea americana L.) seed contains starch, high levels of potassium and antioxidants, and is an excellent dietary fiber source [37].…”

Identifying high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning

“…Acrylamide has been classified as a probable human carcinogen (Group 2A) by the International Agency for Research on Cancer (International Agency for Research on Cancer [IARC], 1994). Studies have examined the effects of different cooking conditions on acrylamide formation in various types of foods (Crawford et al., 2019; Giulia et al., 2022; Kumari et al., 2022; Mencin et al., 2020; Mollakhalili‐Meybodi et al., 2021; Vega‐Castro et al., 2022). Additionally, researchers have investigated methods for reducing acrylamide formation during high‐temperature cookings (Dite Hunjek et al., 2021; Friedman & Levin, 2008; Nematollahi et al., 2021).…”